A healthier version of a moist chocolate cake with chestnut purée to add some extra micronutrients such as potassium, folate, copper, manganese, and phosphorus. You can replace the rice flour and use regular flour, oat flour or almond flour if needed. The oil can also be replaced with other light-tasting oils such as coconut oil, rapeseed oil, or avocado oil. Having said that, I love baking with sunflower seed oil as it is high in monounsaturated fat and vitamin E.
Chocolate Chestnut cake
Serves: 16 squares Prep time: 10 mins Cook time: 35–40 mins
Ingredients:
2 eggs
200 g chestnut purée (I used Merchant Gourmet)
1/4 cup plant-based milk (I used almond)
3/4 cup coconut sugar (or caster sugar)
1/2 cup cocoa powder
1/2 cup sunflower seed oil (or other light-tasting oil)
1/3 cup brown rice flour (white rice flour also works)
1/2 tsp baking powder
1/2 tsp baking soda
dash of nutmeg
almond butter
Instructions:
Preheat the oven to 180 degrees and line a brownie tin with baking powder.
Whisk 2 eggs in a large bowl, then set aside.
Blend the chestnut purée with the milk to get a softer consistency, then add it to the eggs.
Add the coconut sugar, cocoa powder, and sunflower seed oil and combine well, then add the rest of the dry ingredients.
Pour the batter into the brownie tin, drizzle over some natural almond butter and swirl it around so it's well distributed, then transfer the cake into the oven. Bake for about 35–40 minutes, but make sure you use a fork or toothpick to check the cake (it should come out clean).
Let the cake cool before slicing it. I recommend consuming it within two days; however, you can leave it for around four days as long as it is stored in the fridge to avoid mold growth.
